Showing posts with label Cranberry Cookies. Show all posts
Showing posts with label Cranberry Cookies. Show all posts

Saturday, December 12, 2009

Cranberry Oatmeal White Chocolate Cookies


I thought these cookies would make a nice transition from cookie week to Iron Chef cranberry week. I love cranberries, especially the burst of flavor they release when you bite into them. A lot of cookie recipes use dried cranberries, which are fine, but there's nothing quite like fresh cranberries, even in cookies.





1 stick butter
1/3 cup sugar
1 cup light brown sugar
2 eggs
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon vanilla
2 cups rolled oats (not the quick cooking kind)
1 cup fresh cranberries
1/2 bar premium white chocolate (about 1.75 ounces) chopped into bits

1. Preheat the oven to 350 degrees and grease a cookie sheet.

2. Cream the butter with the sugar.

3. Add the eggs, one at a time.

4. Mix in the cinnamon, baking soda, and flour.

5. Add the vanilla and oats.

6. Stir in the cranberries and white chocolate.

7. Drop the dough onto the greased cookie sheet one tablespoon at a time. Don't worry about making them perfect. They melt into rounds.

8. Bake 14 - 15 minutes.

Enjoy!

~ Krista

Friday, November 27, 2009

Cleo Coyle's Leftover Cranberry Sauce Cookies




For an updated (and much better!) version of this recipe, read my newer recipe post for Leftover Cranberry Sauce Cookies. My new cookies are pictured above. I call these Holiday Bliss Cookies. They are amazing--if I do say so myself!

To read my updated recipe post, click here. Included in the new post is a free, downloadable PDF that will show you step-by-step photos. 

Eat with joy!

~ Cleo


Now for the old post...

With refrigerators across the country packed with leftovers, even the most die-hard cooking enthusiasts are singing, "I deserve a break today!" Yes, folks, it's Black Friday, and most of us will be busy visiting with friends and relatives, recreating, rushing to join the mobs of people at the annual Black Friday shopping fest, or (frankly) recovering from Thursday.


I thought long and hard about my post today. Waste is something that bothers most everyone. We like to use all of the food that we purchase and prepare. I'm sure this morning a lot of you had a leftover pumpkin pie breakfast and are ready for that "Thanksgiving Dinner Sandwich" for lunch--you know the one, turkey, cold stuffing, a little bit of cranberry sauce--essentially everything you had on your plate yesterday piled between two slices of Italian bread or on a big, crusty roll.


As far as your Thanksgiving bird leftovers, I've already posted a recipe I love (and make every year) for "Leftover Turkey Pot Pie with Cheddar Cheese Crust," and you can get that recipe by clicking here.


I considered the rest of our Thanksgiving dinner leftovers and decided to try a recipe with the leftover cranberry sauce. Every year I make it fresh from whole cranberries, sugar, and boiling water. We enjoy it on the turkey, but I usually end up dumping the remainders on Monday morning.
So I began to experiment with the "leftover cranberry sauce" and came up with these cookies. Most recipes for "cranberry cookies" simply add dried cranberries to the dough. Another incarnation treats the sauce like a spreadable layer of filling between a shortbread crust and a sweet crumb topping. But neither of those types of cookies is what I had in mind.
I wanted to create a cookie that used the kind of cranberry sauce we typically eat on Thanksgiving, the kind that turns into a fairly solid jelly or jam consistency overnight in the fridge. My post today is what I came up with. It's not bad...but I'm not completely happy with it yet. I'll continue to work on the recipe though and maybe by next year I'll have it perfected.

Cleo Coyle’s Leftover Cranberry Sauce Cookies (A Work in Progress!)
Servings: About 4 dozenIngredients:
1 cup standard, salted butter, softened (2 sticks)
1 cup powdered (confectioners’) sugar
3/4 cup cranberry sauce (make fresh from whole cranberries or use canned)
1 egg
1 teaspoon vanilla
1 teaspoon ground ginger
3 cups all-purpose flour
1 teaspoon baking powder
3/4 cup granulated white sugar (for rolling dough balls before baking)


Step 1 - Mix Dough: Cream together softened butter and powdered sugar. Add cranberry sauce, egg, vanilla, ground ginger, and beat until smooth. Measure in sifted flour, salt, and then mix only enough to create a smooth dough. Do not over mix or you’ll create gluten and your cookies will be tough instead of tender. (Here's a photo of the dough...isn't it pretty? I just love the color of these cookies, so festive!)


Step 2 – Chill, Roll, and Press: Chill dough in fridge for 30 minutes to blend flavors and allow sticky dough to harden enough to work with. Using clean hands, roll dough into 1-inch balls, roll in a bowl of granulated sugar, place on prepared baking sheet (greased, lined, or sprayed with cooking spray to prevent sticking). Flatten little dough balls with bottom of a clean glass that’s been dipped in the sugar bowl. Dip the glass after each pressing to prevent dough balls from sticking to your glass. If you’re having trouble with sticking, your dough is too warm. Chill it in the fridge for fifteen to twenty minutes and try again. (Below is a photo of the roll and press process using the bottom of a glass. This will give you a rustic cookie. For a more finished appearance, you can always roll the dough out on a floured surface with a rolling pin and cut neatly with cookie cutters. But this method is fast and fun, especially when baking with kids.)


Step 3 – Bake: Preheat oven 350 degrees and bake for 10 to 15 minutes. Remove from baking sheet and let cool on wire rack. (Here's photo of the finsished cookies. Their slightly pink color is very pretty and they taste okay, but I'm not completely happy with this recipe yet. I'll just have to keep working on it!)



I did and you can see the
results by clicking here!





Till next time,

~ Cleo Coyle
author of The Coffeehouse Mysteries




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